Classic Backyard Potato Salad
A good potato salad recipe can save you from any disaster. Potatoes are almost always on hand in this house, and Alex considers my potato salad the very best (or so he tells me). Its been a solid 75 degrees most days since we've arrived, and its got me feeling like its mid-July. I whip up a batch of this potato salad anytime I'm feeling like eating something summery. Barbeques (veg-g-q's?), picnics, poolside- this is my go to snack. It'll fill you with some good stuff, and its cheap enough to make and share with a group. I usually use Veganaise brand vegan mayo, but we've made it before with both homemade vegan mayo (coming soon!) and the Trader Joe's brand, and both work fine. Add extra veggies if you like, or throw in a bit of smoked paprika, I guarantee it'll come out perfectly delicious everytime.
Ingredients:
6-8 medium sized red potatoes 1 teaspoon salt, for boiling 1/2 cup chopped celery 1/2 cup chopped green onions 1 1/2 cups vegan mayo 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 1 teaspoon garlic salt 2 teaspoons dried dill 1 teaspoon salt 1/2 teaspoon cracked pepper 1/2 teaspoon cayenne pepper
Directions:
First, scrub those potatoes clean. Bring whole potatoes and 1 teaspoon of salt to a boil in a large soup pot for 20-30 minutes, until skins begin to crack and a fork in easily inserted. Try not to overcook the potatoes or they'll get crazy mushy. (You know they're overdone when the skins peel completely away from the flesh.) Once they're done, take them off the stove, drain the water out, and let them cool either on the counter or, preferably, in the fridge until cool. The colder the potatoes, the better the recipe will turn out (things are less likely to get mushy when mixed if they're cold), so if you have time to refrigerate the cooked potatoes overnight, do it. While the potatoes cool, chop the celery and green onions, and set 'em aside. In a small mixing bowl, whisk together the mayo, vinegar, lemon juice, and spices. Toss in the celery and onions, and toss to combine. When the potatoes have cooled, cut them into 1 inch chunks and toss them in a large mixing bowl. Add in the veggie-filled dressing, and gently toss to combine. Serve with a sprinkle of green onions or coconut bacon. Makes a bunch (you know, 6-8 potatoes worth), and saves well covered in the fridge for about a week. Enjoy!
9 Comments
Courtney
3/6/2014 02:28:35 pm
Looks delicious! Can't wait to try it! Umm... & I'm super jealous of the 75 degree weather you're enjoying over there. Say hello to the sun for all of us buried in snow! ;) lol
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Chi
3/11/2014 02:18:32 pm
This looks so delicious and easy to make. Will def be making these once I get all the ingredients. Thank you for the recipe. : )
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Lacy
7/4/2014 04:36:56 am
Made it , ate it, loved it!
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9/2/2015 10:42:53 pm
Hey! This is exactly what I was looking for (but I might use fresh dill because I lurrrrrve it).
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ella goldie
8/17/2016 01:04:48 pm
I am definitely going to try this potato recipe. Getting to the stage don't know what to eat
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